No need to throw away those old bananas just because there is no need for cake in your home now. This recipe for Chocolate Banana Cake, contributed by Phyllis Katz, freezes so well that I generally bake it, wrap it and freeze it right away. While it can be defrosted later, we often prefer to slice and eat it frozen.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8-10 servings
Ingredients:
- 1/2 cup butter (room temperature)
- 1 2/3 cup sugar
- 2 eggs
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 Tbsp. sour cream
- 1 cup old, browned bananas, mashed (approximately 3-4 medium sized bananas)
- 2 cups cake flour
- 1 tsp. vanilla
- chocolate chips
Preparation:
1. Preheat oven to 350 degrees Fahrenheit. Spray loaf pans with non-stick spray.
2. Cream butter and sugar. Add eggs, one at a time. Mix well.
3. In a separate bowl, dissolve baking powder and baking soda into sour cream.
4. Add sour cream mixture to butter mixture.
5. Stir in bananas.
6. Add flour gradually, then add vanilla.
7. Stir in chocolate chips. The amount of chocolate used depends on how chocolately you like your banana cake.
8. Bake at 350 degrees Fahrenheit for 45 minutes or until a toothpick comes out clean.
2. Cream butter and sugar. Add eggs, one at a time. Mix well.
3. In a separate bowl, dissolve baking powder and baking soda into sour cream.
4. Add sour cream mixture to butter mixture.
5. Stir in bananas.
6. Add flour gradually, then add vanilla.
7. Stir in chocolate chips. The amount of chocolate used depends on how chocolately you like your banana cake.
8. Bake at 350 degrees Fahrenheit for 45 minutes or until a toothpick comes out clean.